ÖWM - Österreich Weingipfel 2015 von 31.05.2015 bis 02.06.2015 I (c) SPAR/Johannes Brunnbauer
Looks like this warmer weather made an impact on the chosen themes of the blog articles because lately, I tend to write about white wines on a slightly lighter side of the scale. Today is no exception with the focus on Weinviertel, a region in Austria, producing world-class Grüner Veltliners. I would like to present the area itself and see why Grüner has the biggest potential in the Weinviertel.
Weinviertel is located in the northeast corner of Austria, stretching across the states of Lower Austria and Burgenland. This region is renowned for its unique climate and diverse terroir, which produces wines of exceptional quality, specially Grüner Veltliner. I have already touched the subject briefly when I wrote about organic winemaking and the winery Seidl am Dach, describing their wine selection and how their philosophy resonates with organic viticulture.
History
The origins of winemaking in Weinviertel can be traced back to Roman times, with evidence of vineyards and wine production dating as far back as the 2nd century. Over the centuries, wine production flourished in the region, shaping its cultural identity and economy. Today, Weinviertel is Austria’s largest wine-growing region, celebrated for its unique expression of Grüner Veltliner, the flagship grape variety.
©Austrian Wine / WSNA
Climate
The climate of the region is continental, with warm summers and cold winters. It usually experiences a wide diurnal temperature range, with hot days and cool nights. This temperature variation helps to preserve the acidity and freshness of the grapes, resulting in wines with a balanced character. Additionally, the region benefits from the influence of the Danube River, which helps to regulate the temperature and humidity levels, creating an ideal environment for grape growing.
Terroir
Weinviertel has a diverse terroir, which includes loess soils, sandy soils, and deep clay soils. The loess soils are particularly important in the production of Grüner Veltliner. They retain moisture and nutrients, which allows the grape to develop its characteristic aromas and flavors. The sandy soils are ideal for growing Riesling, as they drain well and produce grapes with high acidity and mineral notes. The deep clay soils, on the other hand, are best suited to Pinot Blanc and Chardonnay, as they provide good water retention and produce grapes with a full-bodied character.
Planted Varieties
While Weinviertel is known for its Grüner Veltliner, which accounts for over 50% of the vineyard plantings, the region also boasts a diverse range of other grape varieties. These include white varieties such as Riesling, Chardonnay, Sauvignon Blanc, and Muskateller, as well as red varieties like Zweigelt, Blaufränkisch, and St. Laurent.
There are 14,400 hectares of the Grüner Veltliner in Austria, of which 6,700 hectares are cultivated in the Weinviertel. It is a versatile grape that can produce a range of wines, from light and refreshing to full-bodied and complex. It is a variety that can show you the terroir and its uniqueness hence the different DACs in the regions. In fact, this region got the very first designation in the country in 2003 for its Grüner Veltliners!
The DACs of Weinviertel
The DAC Weinviertel is the most important DAC (Districtus Austriae Controllatus) of the wine region. The permitted grape here is Grüner Veltliner, that produces wines with distinctive aromas of white pepper, citrus, and green apple, along with a mineral note. The DAC Weinviertel has predominantly loess soils, which retain moisture and nutrients, allowing Grüner Veltliner to develop its full potential.
The DAC Weinviertel Reserve is a sub-region of the DAC Weinviertel that is known for its high-quality Grüner Veltliner wines. The Reserve designation is given to wines that are aged for a minimum of six months in oak barrels. The wines produced in the DAC Weinviertel Reserve are often more complex and full-bodied than those of the DAC Weinviertel.
The Weinviertel DAC Grosse Reserve designation was first permitted in 2020. It applies to wines that fulfill all the conditions of a Reserve wine and have been left to mature over a longer period of time. The flavour profile of this DAC must be dry, powerful and spicy. Subtle notes of botrytis or oak are permitted.
©Austrian Wine / WSNA
Single Vineyards
The Weinviertel wine region is also known for its exceptional single vineyard wines, which highlight the unique terroir and climats of the region. One of the most important single vineyards in the region is Kugler. It is known for producing Grüner Veltliner wines with a distinctive mineral note and a full-bodied character. Another important single vineyard is Stangl, which produces Riesling wines with high acidity and mineral notes. Schenkenbichl produces Grüner Veltliner wines with a citrusy character and a spicy finish.
Conclusion
As mentioned above, Austria itself started to see the unique and true potential of Grüner Veltliner more than 20 years ago in this region. The wine producers made some huge effort to put Austria’s most planted grape to another level. I can safely say that trying a Grüner Veltliner from Weinviertel is every wine enthusiasts must-do and should be on everyone’s bucketlist. Don’t hesitate to widen your horizon and taste new wines you haven’t tried before!
Sources:
The Author
2 thoughts on “Is Grüner Veltliner’s biggest potential lie in the Weinviertel?”